溫馨小廚 – Page 13 – 熱愛烹飪、熱愛生命、熱愛分享

肉類 (Meat), 雞類 (chicken), 食物處理器 (Food Processor), 馬來西亞菜 (Malaysia Cuisine), 工具及廚具 (Utensils and Kitchen Equipments), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 馬來西亞海南雞飯 – 低溫慢煮版 (Malaysian style Hainanese Chicken Rice – Sous Vide Version )

Posted on February 23, 2017January 27, 2020 by 傑西

相信很多人也吃過海南雞飯吧。坊間有很多做法及醮醬，但其實馬來西亞人只配海南辣醬來吃，所以今次只會分享這個醮醬吧。

I believed that many people have been tried this dish so many times already. There are many cooking method and dipping sauces that you can found in different countries, however, in Malaysia, only dipping with Hainanese chilli sauce, so I will only introduce this dish with this sauce here.

至於做法，很多都覺得用飯煲做，作者都試過，但肉質沒有用低溫慢煮般滑，而去骨就沒有這樣容易。如果用最傳統的浸雞方法，就要好有經驗才可以做到，因為時間性很重要。

For the cooking method, many people shared that cooking in rice cooker, of course, I have tried it too, but to be honest, using rice cooker method, the texture not as good as using sous vide, on the other hand, the traditional method is not easy handle, cos the time capture is the most important.

然而，今次作者用低溫慢煮方法，發現可以做到大師傅的效果，煮好雞後再浸冰水，不但去骨容易，雞皮亦不容易分離及皮脆肉嫩。

So, I tried using sous vide, I found that the texture come out is exactly the one we can enjoyed in restaurant, and also easy to handle and get rid of the bone just using hand, meanwhile, the chicken fat layer not easy to lose but crispy and tender.

順帶一提，做海南雞最好用三黃雞來做，因為雞味比較濃外，亦需要雞油。

On the other hand, for cooking Hainanese Chicken, it’s better using yellow chicken, the taste is more fragrance and we also need the chicken fat to make chicken oil.

材料 (Ingredients) ：

雞湯材料 (For chicken soup):

三黃雞 (Yellow chicken) – 1隻 (1 whole)

蔥 (Spring onion) – 1條 (1 pc)

薑 (ginger) – 3片 (3 slices)

紅蔥頭 (shallots) – 3個 (3 cloves)

芫茜 (coriander) – 1紮 (1 pc)

班蘭葉 (Panda leaves) – 2片 (2 pcs)

開水 (Boiled water) – 1500ml

鹽 (salt)

海南辣醬材料 (Hainnanese Chilli sauce) ：

薑 (ginger) – 3片 (3 slices)

蒜頭 (garlic) – 3瓣 (3 cloves)

紅蔥頭 (shallots) – 3個 (3pcs)

長辣椒 (fresh long chilli) – 3條 (2pcs)

泰國辣椒(Thai chilli) – 2條 (2pcs)

白醋 (White vinegar) – 1湯匙 (1 table spoon)

糖 (sugar) – 2茶匙 (2 teaspoons)

鹽 (salt) – 2茶匙 (2 teaspoons)

雞油 (chicken oil) – 2湯匙 (2 table spoons)

雞湯 (chicken soup) – 100ml

青檸汁 (Lime juice) – 2茶匙 (2 teaspoons)

雞飯材料 (chicken rice)：

紅蔥頭 (shallots) – 3個 (3 pcs)

薑 (ginger) – 2片 (3 slices)

蒜頭 (ginger) – 2瓣 (2 cloves)

雞油 (chicken oil) – 3茶匙 (3 tablespoons)

雞湯 (chicken soup) – 1公升 (1 litre)

米 (rice) – 260ml

做法 (Method) ：

第一個最重要做的是煮雞湯，沒有雞湯，其餘的東西就不能煮了。由於海南雞本是凍食，所以不要怕放涼。

The most important part for this dish is chicken soup, no matter what, you have to cook the chicken soup first, otherwise, you can’t process the rest of the dish. Since Hainnanese chicken is a cold dish, don’t worry that it will became cold after cooked.

1. 預熱低溫慢煮器至73度
First, preheat your sous vide circulator to 73 degree Celsius

2. 準備一個大型慢煮袋，先把雞清洗好，用鹽擦內外，把雞、蔥段、薑、班蘭葉、紅蔥頭、開水及鹽放入袋內，用anylock封好，就可以用真空機封口，不用抽真空。
Prepare a large vacuum bag, wash the chicken and massage it with salt, both inner and outter, then put the chicken into the bag along with spring onion, ginger, panda leaves, onion slices, boiled water and salt, use the anylock to stop the bag and seal the bag without vacuum.

3. 放入慢煮器煮2小時30分鐘
Put the chicken soup bag in the circulator pot and cook for 2 hours 30 minutes

4. 然後可以準備海南辣醬材料，把紅蔥頭、蒜頭、兩款辣椒切粒，把雞肥細火慢慢炸出雞油，備用
Then you can cut the Hainnese sauce ingredients into a chunk and cook the chicken fat into chicken oil in low heat, then set aside

5. 另外雞飯所需的紅蔥頭、薑及蒜頭剁碎備用
And now, finely chopped spring onion and garlic for chicken rice, set aside

6. 準備一個小鍋及一大碗冰水，待雞煮好後，先把雞湯小心倒出，再把雞放入冰水浸一會
Prepare a small pot and ice water, after chicken is cooked, then pour out the soups and other ingredients into the pot and put the chicken in the ice water

7. 雞湯煮滾後，可以先做準備雞飯
Boil the chicken soup and prepare to cook the chicken rice first

8. 準備一個鑊，預留2湯匙雞油備用，其他可以倒入鑊內，先爆香紅蔥頭、薑及蒜炒勻
Prepare a wok, reserve 2 table spoons of chicken oil, then pour the rest into the wok, then add chopped spring onion and garlic in, stir fry until you can smell good

9. 準備飯煲，把洗好的米倒入飯煲內，把放入炒好的雞飯材料，伴勻，再加入班蘭葉，加入雞湯，米與湯比例大約1:1.3, 煲飯
Then prepare the rice cooker, put all rice mixture and panda leaves into the rice cooker, and pour in the chicken soup for ratio 1:1.3, then let the rice cook

10. 再回來海南辣醬，準備攪拌機，把紅蔥頭、蒜頭、兩款辣椒、雞油、雞湯、鹽、白醋、糖及青檸汁加入，攪勻，試味，完成
Back to the sauce, prepare a mixer, put all the sauce ingredients into the mixer and mix it well, then taste it, finished this.

11. 準備一個大碟，把青瓜切成一片片，鋪在碟上，平均地倒入少許豉油及麻油
Next, prepare a big plate, cut the cucumber in slices, then put them on the plate, glaze little bit soy sauce and sesame sauce on the top

11. 把雞切開及去骨, 然後平均地塗上少許麻油在雞皮上
Cut the chicken into pieces and pull out the bones, glaze a little bit sesame oil on the top

12. 當飯煲好就可以享用了。
When the rice is done, then you can enjoy it.

Tips : 如果讀者喜歡中式的薑蔥蓉作醮醬，磨薑蓉、切蔥粒，加少量鹽及胡椒粉，倒入滾雞油就可以了。

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牛肉 (Beef), 肉類 (Meat), 風乾機 (dehydrator), 壓力煲/高速煲 (Pressure Cooker), 小食 (Snacks)

[原創食譜 Original Recipe] 自製小食篇－自製五香牛展乾小食 (HOMEMADE SNACK – Beef shank Jerky in Chinese Style)

Posted on February 18, 2017January 27, 2020 by 傑西

五香牛肉這小食，自小作者也很喜歡，但十多年已沒有再食，因為越來越貴了吧。

I love to eat beef jerky so much since childhood, however, it’s really expensive nowadays, so I have not been eaten this snack for more than 10 years already.

自有了風乾機後，作者開始研究其做法，重拾這小食的味道了。

However, since I bought this NIR dehydrator, I tried to make this snack at home, and hope to get this back in my life.

這個做法也適用於五香牛肉片/牛肉粒或咖哩牛肉片/牛肉粒的，請自行調節味道及風乾時間。

This method also applied for beef jerky slices and cubes, but please adjust the taste and dehydrating time by yourself.

材料 (Ingredients)：

牛展 (beef shank) – 1 pc

鹵水汁 (Chinese Marinated sauce) [鹵水汁做法： http://mykitchen.jessieshare.com/?p=262]

五香粉 (five spices powder) / 咖啡粉 (curry powder)

做法 (Method) ：

1. 首先，把牛展的外筋膜切去。
First, trim off the outer skin of the beef shank.

2. 準備一個鍋，先把牛展汆水
Prepare a small pot, boil some water and let it cook for little while, then take out first

3. 然後準備壓力鍋，倒入鹵水汁，再放入牛展，水滾後，蓋上，煮1.5小時
Prepare pressure cooker, pour in the marinated sauce, then put the shank in and cook for 1.5 hours

4. 煮好後把牛展取出，放涼
After cooked, take out and let it cool down

5. 用保鮮紙包好，放入雪櫃4-6小時定型，然後切片
Use a plastic wrap and wrap it well, refrigerate it for 4-6 hours, then take out and cut into slices

6. 準備風乾機底盤，放上牛油紙，把牛展片平均地放上，灑上五香粉，風乾後就可以享用了。
Prepare hydrating tray, put a baking paper on the top, then put the beef slices, then coated with five spices powder, then dehydrate it, and enjoy.

Tips : 由於沒有防腐劑，不能存放多於一星期，建議一次不要做得太多並儘快食完。另外，如果讀者用牛肉代替牛展，請自行減去煮鹵水的時間。 Since there’s no preservation at all, so don’t make too much at a time and consume it as soon as possible, probably not more than a week. On the other hand, if you using beef collar, please minus the cooking time.
Tips 2 : 記得全程一定要用solar mode，這樣才可以做到低溫烘乾的效果。
Tips 3 : 如果喜歡全硬身而不脆口的做法，可以只用shade mode，而用壓力煲只煮1小時，不需要放入雪櫃，只是放涼後切片就可以進行風乾。

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印度菜 (Indian Cuisine)

巴基斯坦奶茶/印度奶茶/馬來西亞拉茶 (Chai Tea/Masala Tea/Teh Tarik)

Posted on November 19, 2016January 27, 2020 by 傑西

香料奶茶源於巴基斯坦，後來傳入印度及其他東南亞地方，原本是用印度特有的一種紅茶 (Assam Tea), 但後來給英式印度紅茶或錫蘭紅茶取替。

Chai Tea originally comes from Persian, then spread over India and other South East Asia countries. The original base tea is Assam Tea which comes from India, but now Britain India or Ceylon Tea is commonly used.

由於香料奶茶是用幾種不同香料連紅茶一起煮，所以亦對身體很有益處，例如：可以抗抑鬱、通血管、減低癌症風險、幫助消化等等作用。

Since herbs tea is cooked with different kind of spices, so it’s good for our health, such as Anti inflammatory, Fights cold and flu, improves digestion, Beat The Fatigue, Reduction in cancer risk, etc.

而香料奶茶每家每戶也有點不同，所以這只是作者的配方，此外，亦沒有分量提供，請自行試味調味自己的口味。

Since every family have their own taste of tea, so this is just my own taste of recipe too, also there’s no measurement, please taste your own one.

材料 (Ingredients)：

綠豆蒄 (Green Cardamon)

丁香 (Gloves)

桂皮/肉桂 (Cinnamon)

薑粉 (Dry gringer)

肉豆蒄 (Nutmeg)

黑胡椒 (Black peppercorn)

紅茶 (Black Tea)

牛奶 (Milk)

糖 (sugar)

茴香籽 (Fennel seeds) [Optional]

做法 (Method)：

1. 先把綠豆蒄開邊、桂皮及肉豆蒄磨成粉 (如果讀者用現成粉，可以刪減這步驟)
Cut the Green Cardamon in half, grind Cinnamon and Nugmeg into powder (If you are already have spices powder, please skip this step)

2. 準備一個小鍋，加入水 (比例為1杯奶茶用1杯去煲) 及香料
Prepare a small pot, pour water (if you cook 1 tea cup, then use 1.25 tea cup of water) and all spices

3. 用中大火煲大約5分鐘或至香料及紅茶出味 (小心滾瀉，太滾可轉細火一會)
Set the fire to medium to high and boil for 5 minutes or until you can smell the taste of spices and tea (Becareful, tea will cook out of pot easily), if so, please turn the heat to low for a while

4. 加入牛奶再煮一會，最後加糖，試味好就完成
Then add milk and boil again for a while, add sugar until all sugar melted, then taste it

5. 把茶隔放在茶杯上，慢慢地倒入茶杯內，待一會涼了點就可品嚐。
If taste is suitable for you, then put the tea sieve on the tea cup and pour the chai tea in, let it cool down a bit and enjoy.

溫馨提示 (Tips) :

1. 如果有香料粉也可用，但香味會比較少。
 You can also use spices powder, but of course, the taste not as good as whole spices

2. 怕煲完清理麻煩，可以先把茶葉及香料放入茶袋內煲
 If you don't want to messy up when washing, you can also put tea leaves and all spices into a tea bag for boiling.

3. 可以用煉奶代替牛奶及糖，那就不用加入煲內，只需要把煉奶先倒入杯內就可以了。
You can also use condensed milk instead of whole milk and sugar, if so, just add condensed milk in the mug and pour the tea in.

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菇類 (Mushroom), 蔬菜 (Vegetable), 帶子 (Scallops), 意大利菜 (Italian Cuisine), 意大利飯 (Risotto), 海鮮 (Seafood)

黑松露牛肝菌帶子意大利飯 (Black Truffles and Porcini risotto with scallops)

Posted on September 19, 2016January 27, 2020 by 傑西

關於意大利米，作者也在這篇簡單地細說一下吧。其實意大利米分別有幾款： Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli及Maratelli，它們的吸水程度也不同，例如： Vialone Nano係所有米種中吸水力最強的，他們煮的時候就要快及比較水性，好樣我們中國人的湯飯似的，不是我們常見比較黏性的那樣，所以在意大利人會把用途分得很細緻。然而在香港可以找到也只得3款，大致是 Arborio, Carnaroli and Vialone Nano，一般比較容易控制的是Arborio, 其餘兩款也吸水性強，很易煮得過火，所以大多數人也會用Arborio來煮意大利飯。

We can talk briefly about Italian rice here, practically there are various types of risotto : Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli, Maratelli. Different rice have its own absorbs condiments, i.e. Vialone Nano is the most absorbs condiments among others, so it easy to overcooked and required fast cooking than others. Actually, you can only find 3 common types of risotto : Arborio, Carnaroli and Vialone Nano in Hong Kong supermarket, but most of people cooking risotto with Arborio, because it’s more easy to control while cooking, the rest of two are easy to overcooked though.

煮意大利飯時，其實有一個既定的程序，亦在煮的過程中也要小心留意，必須一邊攪一邊加湯，不可一次性加入，否則會黏底及吸水不好；此外，記得意大利米一定不能洗米的。

While cooking risotto, they have a standard procedure, you have to look into it, you must have to stir it always and add stock little by little, otherwise it will stick the pan and not cook throughly, also, you don’t have to waste risotto before cooking.

好了，讀者應該也大概明白小小意大利米的知識，就開始我們今天的菜式吧。

OK, let’s go start cooking dish now.

材料 (Ingredients) ：

原粒黑松露 (Fresh/preserved whole black truffles) – 1個 (1 pc)

黑松露醬 (black truffles sauce) – 1湯匙 (1 tablespoons)

乾牛肝菌 (fried ceps) – 20g

帶子 (scallops) – 4隻 (4 pcs)

意大利米 (Arborio rice) – 150g

洋蔥 (onion) – 1個 (1 pc)

白酒 (white wine) – 150ml

菜湯 (vegetable stock) – 1公升 (1 litre)

牛油 (butter) – 150g

羊奶芝士 (pecorino cheese) – 少量 (few)

做法 (Method) :

1. 把乾牛肝菌浸於水中20分鐘、洋蔥切小粒、清洗帶子及吸走水份
soak the dried ceps into water for 20 minutes, cut the onion into small cubes, wash and pat dry scallops

2. 準備一個平底鍋，放入牛油，當牛油溶化，加入帶子煎至兩邊金黃，盛起備用
Prepare a saucepan, add butter, add scallops and cook until two sides are golden brown, take out and set aside

3. 在同一個鍋，加入橄欖油，加入洋蔥炒至軟身
In the same pan, add some olive oil, add onion and cook until soft

4. 加入牛肝菌，伴勻後再加入意大利米，再伴勻
Add fried ceps, stir well and add rice, and stir well again

5. 倒入白酒，並讓它揮發一會
Add white wine and let it evaporate for a while

6. 再加入浸牛肝菌的水，一邊煮一邊攪
Add the dried ceps water, stir it while cooking

7. 當水份不足時，就加入菜湯，大約加3-4次
When not enough water, add vegetable stock little by little, stir it gently, and add around 3-4 times

8. 見意大利飯開始差不多脹大一倍以上，試試是否適合自己的口感，可以的話就可以熄火

When you see the risotto rise for double size, taste it whether its OK or not, if OK, then turn off the heat

9. 加入黑松露醬、牛油及羊奶芝士碎，伴勻，蓋上，待2-3分鐘
Add black truffles sauce, butter and pecorino cheese, stir well and lid on for 2-3 minutes

10. 分好碟後，放上帶子，把原粒黑松露一片片的刨在上面就完成。
Put it on the plate, put the scallops on top and slice the black truffles on the top and finished.

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其他文章 (Others Topics)

香港唯一真正意大利超市 (The only one real Italian Marketplace in Hong Kong)

Posted on September 9, 2016 by 傑西

有讀開作者的文章的讀者也知道，作者熱愛煮意利菜，但一路上作者只可以用本地可以買到有限的意大利食材，卻沒有意大利真正新鮮食材，所以應該在味道上有些差別吧。
As you know when you followed my blog, I really enthusiastic about Italian cuisine, unfortunately, it’s really hard to find Italian fresh vegetables and goods in Hong Kong, so I think it might be slightly different taste compared to original dish.

最近作者竟然無意找到應該在香港是唯一的意大利超市，老闆也是意大利人，他自己挑選當地最當做的新鮮食材並直接從意大利入口，所以店內所賣的新鮮蔬果會因應季節而變動。
Recently, I found an Italian supermarket in Hong Kong operated by an Italian, he is carefully selected fresh vegetables and goods according to seasons and imported directly from Italy.

作者最近親自到訪這超市，真的很開心，店內有很多新鮮食材，老闆也很好人，由於太重關係，作者只可買少量新鮮食材回來試試看。
So, I visited at once few days ago, I really so surprised and happy when entered the shop, all goods and grocery are so fresh and the boss also very kind and nice. However, it’s too heavy for me to bring it back to home, so I just found a little bit fresh stuff and try.

作者沒有任何利益的，對於這個死窮鬼作者來說，這店食材的價錢真的很合理，所以真心要介紹給各位讀者，如果閣下像作者一樣地對意大利菜著迷，不妨到這店看看。不過，這店的地址有點不就腳，最近方法就是從灣仔步行，大約15-20分鐘就可以到達。
I’m swear that I have NOTHING benefit from this shop, but as a poor man, honestly, the price really reasonable, therefore I think I really have to write this post and introduce this shop for you guys. However, the location of this shop really not too convenient to go, but you can go there around 15-20 minutes by walk from Wanchai MTR.

今天，作者用了全意大利材料來做卡邦尼意粉，意大利蛋做出來的意粉真的很不同，色澤很美，像餐廳一樣，黃黃橙橙的，口感也不一樣吧。
Also, today, I tried to cook Spaghetti Carbonara using all real Italian ingredients, it is impressed me when I’m making pasta dough, the free-range eggs have very beautiful yellowish colour, it is really like the one you can enjoy in restaurant, the taste and texture really soooo good too.